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Quick-Fix Chicken and Green Chile Enchiladas

Test Kitchen Professional Norman King shows you how to make short work of this classic Mexican entrée.

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At Southern Living, we think supper should be quick, easy, and delicious. Here's what's for supper. Hi, I'm Norman from the Southern Living test kitchens. Chicken and green chili enchiladas are what's for supper. These savory, chicken-filled tortillas are covered in a rich enchilada sauce, and have just a hint of spice from the green chilies inside. They're topped with a Mexican cheese blend, and baked until bubbling hot. This recipe is a great weeknight meal, or something that you would use for a party, cuz it comes together in about 45 minutes. Now, let's start by making our onion and garlic mixture that goes into the filling for our enchiladas. So we'll just add in our oil, and we're gonna saute [NOISE] a couple cups of onions. Now we cook these for about eight minutes or until they're tender. Once the onions are tender, I'll just add in a few cloves of chopped garlic, and I'll cook this for about two more minutes, until the garlic softens. Now this mixture makes a little bit more than I need for this recipe, but the great part about it is, you can use it for everyday things, like flavoring up hamburger patties, or hash browns, or mashed potatoes. It lasts in your refrigerator for about five days, and you can use it in a variety of ways. Now to make our filling, we just stir together some chopped cooked chicken, little bit of green chiles. This is what that spice is coming from that I was telling you about. Cilantro, some of our onion mixture that we made, some enchilada sauce, and finally a Mexican cheese blend. This is actually really interesting. When you buy this in the store, this is a mixture of about four cheeses. It's monterey jack, queso, little bit of mild cheddar, and some asadero cheeses, and you want to go ahead and make sure that this is really incorporated. Now this part may not be the most glamorous, but it is the most tasty part of these enchiladas. Now we're ready to assemble. I'll just spoon in about a half cup or so of our filling mixture into a flour tortilla. Now when you buy these in your grocery store, these are the nine inch size, not the fajita size that you're used to. So, look for burrito size when you're buying them in your grocery store. Now all we have to do is just roll them up, and place it in a baking dish, seam side down. Now I'll top it with the rest of my enchilada sauce. You can just pour that right in a straight line over the top, and I'll finish it with some more of our Mexican cheese blend. You can just go ahead and sprinkle that right on top. Lastly, I'll cover it with a sheet of aluminum foil, and then I'll bake it at 425 degrees for about 20 minutes. After that, I'll take off the aluminum foil and let it bake for another ten minutes. This way the enchilada sauce gets nice and bubbly, and the cheese gets golden brown. Now once you pull this out of the oven, don't dig in just yet. I like to let in sit for about ten minutes, that way it kind of cools down and allows everything to gel together. And in the meantime while it's cooling, I go ahead and toss together a little side salad. Chop up some fresh cilantro, a little bit of diced tomato, and some shredded lettuce to go on top of my enchiladas. To complete this meal, all you'll need is family and friends, and maybe some margaritas. For more supper ideas, be sure to pick up a copy of Southern Living Magazine, and visit southernliving.com.

At Southern Living, we think supper should be quick, easy, and delicious. Here's what's for supper. Hi, I'm Norman from the Southern Living test kitchens. Chicken and green chili enchiladas are what's for supper. These savory, chicken-filled tortillas are covered in a rich enchilada sauce, and have just a hint of spice from the green chilies inside. They're topped with a Mexican cheese blend, and baked until bubbling hot. This recipe is a great weeknight meal, or something that you would use for a party, cuz it comes together in about 45 minutes. Now, let's start by making our onion and garlic mixture that goes into the filling for our enchiladas. So we'll just add in our oil, and we're gonna saute [NOISE] a couple cups of onions. Now we cook these for about eight minutes or until they're tender. Once the onions are tender, I'll just add in a few cloves of chopped garlic, and I'll cook this for about two more minutes, until the garlic softens. Now this mixture makes a little bit more than I need for this recipe, but the great part about it is, you can use it for everyday things, like flavoring up hamburger patties, or hash browns, or mashed potatoes. It lasts in your refrigerator for about five days, and you can use it in a variety of ways. Now to make our filling, we just stir together some chopped cooked chicken, little bit of green chiles. This is what that spice is coming from that I was telling you about. Cilantro, some of our onion mixture that we made, some enchilada sauce, and finally a Mexican cheese blend. This is actually really interesting. When you buy this in the store, this is a mixture of about four cheeses. It's monterey jack, queso, little bit of mild cheddar, and some asadero cheeses, and you want to go ahead and make sure that this is really incorporated. Now this part may not be the most glamorous, but it is the most tasty part of these enchiladas. Now we're ready to assemble. I'll just spoon in about a half cup or so of our filling mixture into a flour tortilla. Now when you buy these in your grocery store, these are the nine inch size, not the fajita size that you're used to. So, look for burrito size when you're buying them in your grocery store. Now all we have to do is just roll them up, and place it in a baking dish, seam side down. Now I'll top it with the rest of my enchilada sauce. You can just pour that right in a straight line over the top, and I'll finish it with some more of our Mexican cheese blend. You can just go ahead and sprinkle that right on top. Lastly, I'll cover it with a sheet of aluminum foil, and then I'll bake it at 425 degrees for about 20 minutes. After that, I'll take off the aluminum foil and let it bake for another ten minutes. This way the enchilada sauce gets nice and bubbly, and the cheese gets golden brown. Now once you pull this out of the oven, don't dig in just yet. I like to let in sit for about ten minutes, that way it kind of cools down and allows everything to gel together. And in the meantime while it's cooling, I go ahead and toss together a little side salad. Chop up some fresh cilantro, a little bit of diced tomato, and some shredded lettuce to go on top of my enchiladas. To complete this meal, all you'll need is family and friends, and maybe some margaritas. For more supper ideas, be sure to pick up a copy of Southern Living Magazine, and visit southernliving.com.